Moong Pakon (Moog Pakon)

    Moong or moog pakon is a traditional dessert item that is made for weddings or special occasions. It is popular for its sweet taste and oriental design.


    Dhaka, Bangladesh
    3 people made this


    • 1 cup of moong dal
    • 4 cups of water
    • 2 cups of rice powder
    • 1 cup of flour
    • 2 eggs
    • 1 tablespoon of ghee
    • Salt as needed
    • 2 cups of sugar for syrup
    • 2 cups of soybean oil for deep frying


    1. Toast the moong dal. Wash the toasted dal.
    2. Boil the dal for 10-20 minutes. Filter the water out, and grind the dal in a sheel pata or using a mortar-pestle into a soft paste.
    3. Heat a saucepan with 2 cups of water. Mix in the rice powder, flour and dal paste. Mix continuously and crack the eggs in.
    4. Also add the ghee, and salt, and continue to stir well until a thick semi-hard texture forms.
    5. Take the mixture out and kneed it into dough. Take small balls and roll the balls out into medium sized tortillas of around 0.5 centimeters thick.
    6. Cut out oval or leaf shapes and decorate with a needle, toothpick or knife. You can make traditional crisscross designs with dots in the box shapes as well. These pithas are now ready to be fried.
    7. Heat a saucepan with 2 cups of water and sugar. Stir regularly.
    8. When the syrup is almost done, heat another deep frying pan with the soybean oil.
    9. Deep fry the pithas until golden brown.
    10. Now soak the pithas in the syrup. The pithas will start to have a gloss.
    11. Place the pithas on serving dishes. Serve warm or cold.

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